92
How the BiteKarma score works
Each routine inspection starts at 100 and loses 7 points for every critical violation and 2 for every other one, half again as much when the same problem was cited at one of the two inspections before. A failed inspection counts as 69 at most. The score averages the five newest routine inspections, with the most recent counting most, and stays below 70 for 90 days after a fail unless the restaurant passes again. 90 and up is excellent, 80s good, 70s fair, and below 70 poor.
At a glance
- Passed 5 of 5 graded inspections since 2024.
- Last inspected May 22, 2026: passed with 1 violation.
- Keeps coming up: Time and temperature control for safety foods, cited 3 times, plus 3 other repeat issues.
- 5 critical violations in the last two years.
Inspection history 5 visits
- 2026
- Passed May 22
Complaint Inspection
1 violation
- Minor Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
- Perfect Mar 31
Routine Inspection
No violations
- 2025
- Passed Oct 28
Routine Inspection
11 violations, 2 critical
- Critical Time and temperature control for safety foods
- Critical Hands washed and clean, good hygienic practices, eating/drinking/smoking
- Minor Non-food contact surfaces clean
- Minor Original container: properly labeled, date marking, consumer advisory
- Minor Storage/handling of clean equipment, utensils; air drying
- Minor Lighting provided as required; fixtures shielded or bulbs protected
- Minor Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
- Minor Plumbing installed and maintained; mop sink; water filters; backflow prevention
- Minor Hand wash sinks, hand washing supplies and hand wash sign
- Minor Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented
- Minor Garbage and refuse; premises maintained
- Passed Feb 26
Routine Inspection
6 violations, 2 critical
- Critical Food-contact surfaces clean and sanitized
- Critical Time and temperature control for safety foods
- Minor Original container: properly labeled, date marking, consumer advisory
- Minor Storage/handling of clean equipment, utensils; air drying
- Minor Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
- Minor Approved source